A hefty sourdough loaf, made on-site in Cheshire, using locally milled strong flour to give the bread the best flavour possible, fermented for between 4 and 12 hours to make them taste just like real bread should. You won't find any improvers or additives in the bread unlike the supermarket varieties which, although claiming to be freshly made in-store, are simply baked off using pre-manufactured dough.